Ricardo Flores, bar manager of Hot Tin Bar at the Pontchartrain Hotel, never planned on staying in New Orleans for long. After finishing his job as a Yellowstone park ranger, he came to the city with friends. They all decided to live here for “a season.” He scored a bartending job, joking that “I still managed wildlife, but now as a bartender!” The open energy of the city made it home. “Walk down the street and a stranger calls out, ‘How you doin’ baby?’ In other cities, if someone calls you ‘baby,’ you’re buying them dinner,” he said. Ricardo believes New Orleans encourages visitors to become more adventurous drinkers. “They don’t just want vodka soda.” He savors his ability to introduce them to new flavors and cocktails. Ricardo’s inventive drinks suit their gorgeous setting, an (almost) 360-degree view of the city. “Even though it can get hot up here,” he noted, “it’s a cool vibe.”
She’s like a Samba (from The Girl From Ipanema)
1 1/2 ounces vodka
1/2 ounce Novo Fogo Cachaça
2 ounces Samba Mix*
1/2 ounce simple syrup
2 slices cucumber
1 cup ice
Garnish: cucumber wheel
Samba Mix
14 ounce can of condensed milk
9 ounces fresh lime juice
Mix both ingredients well. Store in the refrigerator.
Muddle cucumber slices in a cocktail shaker. Add the rest of the ingredients to the shaker, including the ice. Shake well and pour the entire mixture into a brandy snifter. Garnish with cucumber wheel.
